Viennesehotchocolate Recipes

VIENNESE HOT CHOCOLATE

Steps:

• Melt together over low heat just 1 cup of the milk with all the chocolate. Bring to a slow, rolling boil.
• While the mixture is boiling, use a separate saucepan to heat the rest of the milk with the white sugar. Whisk it for several minutes or until the sugar has dissolved. Combine with chocolate mixture and keep on medium heat.
• On high speed, beat together the whipping cream and vanilla. Beat in the confectioners' sugar, and continue beating briefly just until the whipped cream forms soft peaks.
• Remove the chocolate from the heat, and divide into cups. Top each cup with a generous dollop of whipped cream and serve. Enjoy!
• Makes about 4 cups, to serve 4 to 6.

VIENNESE HOT CHOCOLATE

Steps:

• Warm milk in a small saucepan over medium-low heat. Add the sugar and whisk until dissolved. Add half the chopped chocolate to the warm milk and whisk until melted. Add the remaining chocolate and again whisk occasionally until dissolved and well blended.
• Remove from the heat and add the Kahlua if desired.
• Pour the cream in a small cold mixing bowl. Stir in the vanilla. Beat on low until starting to thicken. Sift in the confectioners sugar and beat on high until soft peaks form.
• Divide the hot chocolate into three cups and top each with a heaping spoonful of the whipped cream. Garnish with sifted cocoa or shaved chocolate. Serve immediately.

ULTIMATE DAIRY-FREE HOT CHOCOLATE (VIENNESE-STYLE HOT CHOCOLATE)

Steps:

• In a sauce pot over medium heat, add all of the ingredients except the egg yolk and bring to a simmer while whisking constantly. When the chocolate has melted, taste for sweetness and add more maple syrup as needed.
• Place the egg yolk in a mixing bowl and spoon in a few tablespoons of the hot chocolate. Whisk until smooth, then pour the egg mixture back into the pot while stirring constantly. Bring the hot chocolate back to a simmer, then pour into 2 mugs and serve.

VIENNESE HOT CHOCOLATE

Steps:

• Heat the milk in a large saucepan until almost boiling. Meanwhile, whip the cream to soft peaks. Set aside.
• Remove milk from the heat and whisk in all but 2 teaspoons of the chocolate. Add the sugar and rum or Cognac and whisk until foamy.
• Ladle the hot chocolate into 4 mugs, top with a large dollop of whipped cream and sprinkle with the remaining chocolate. Serve immediately.